Ingredients
- 10 to 12 lamb shanks
Marinade
For the marinade, you’ll need 120 ml (4 oz) bourbon, 420 ml (14 oz) red wine, 15 ml (1 tbsp) minced garlic, 30 ml (2 tbsp) each rosemary, coarsely ground black pepper and salt.
Bourbon Onion Coulée
- 6 large onions sliced
- 60 ml (1/4 c) olive oil
- 30 ml (2 tbsp) black pepper
- 120 ml (1/2 c) bourbon
Preparation
- In a bowl mix together marinade ingredients.
- Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
- Cover and turning occasionally refrigerate for 24 hours.
- Remove lamb shanks from marinade and place on oiled smoker racks.
Smoking Method
- Preheat the Bradley Smoker to 110°C (225°F).
- Using Maple flavour bisquettes smoke/cook for approximately 4 hours, depending upon outside weather conditions.
Bourbon Onion Coulée
- In a small saucepan with olive oil, salt and pepper, saute onions on a stove over medium heat.
- When onions begin to soften, add bourbon and simmer stirring until onions become soft.
